I35<> INDUSTkll'S ni'l'ICNDINC. ON I'l.ANT I'KODUCTS 



in order not to exceed the fatal figure of 33°C, which maybe done by the use 

 of ice or by instalHng a freezing machine, either system being emplo^^ed 

 for suitabh' coohng the water circulation intended for feeding the ordinary 

 refrigerators. The expense of purchase and installation of a small cooling 

 machine is relatively small, and the plant might be iitilised for various pur- 

 poses, the most interesting of which would be the concentration of musts 

 with a view to obtaining " mistelles ". The clarification of young wines 

 b}^ cold, and that of liqueur wines, and the preservation of musts in order 

 to produce " non-alcoholic wines " are also points likely to attract attention. 



1016 - Methods of Detecting the Admixture of Cider to Wine. — delle e., in he Moni- 



teut Vinicole, 6ist Year, No. 28, Paris, July 11, 1916. 



A fraud is perpetrated whenever a mixture of wine and cider is sold 

 under the name of wine, and it is essential, when the case arises, to detect 

 this fraud by carrying out the analytic and organoleptic investigations by 

 which it may be determined. 



According to the writer, one of the safest reactions is the special smell 

 given off by the extract when calcined to ash ; it is easy to recognise the 

 odour peculiar to cooked apples or pears. In order, however, to distinguish 

 this odour quite clearly, the liquid must be gently heated over a burner or 

 a spirit lamp, and the vessel removed from time to time from the source of 

 heat, because if it were maintained in the hot part of the flame irritating 

 smoke would be produced , which would affect the sense of smell and disguise 

 the particular odour sought for. The proportion of alcohol in the extract 

 and the percentage of malic acid should be used to confirm the impression 

 gained in this way. 



Furthermore, when cider is distilled, the alcohol has a peculiar smell, 

 due partly, but not wholly, to the acetic ether. Its smell is easih^ detected, 

 even in a mixture, by the practised sense. 



In conclusion the diiferent chemical methods utilised for determining 

 the percentage of malic acid are enumerated. 



1017 - Preparation of Germ-free Maize Flour ; Investigations in Hungary. — 



Weiser Etibnne, in Vegyeszeti Lapok (Journal i)f Chemistry), Year XI, Xo. 11, pp. 99-101). 

 Budapest, June 10, 1916. 



It is well known that flour, semolina and maize bran prepared on the 

 method of grinding generally adopted in Hungary, comparatively soon 

 deteriorate. Their deterioration, which is indicated by a more or less rancid 

 odour, is occasioned by the decomposition of their fatty matter. The bulk 

 of the latter being furnished by the germs, the products could keep for a 

 greater length of time if the germs were removed at the time of their pre- 

 paration. 



Haberland and Leg found in 6 samples of maize, from 10.62 to 12.23 % 

 of germs, that is on the average 11.68 lbs of germs per 100 lbs of maize. 

 These results agree with the figures of Baeland, according to which 

 100 lbs of maize would yield 12.4 lbs of offals, 74.1 lbs of floury grain and 

 13.5 lbs of germs. According to Baeeand, the chemical composition of 

 these 3 components is as shown in Table I. 



